Here is a salad I made and fell in love with. I prefer this with greens you can cook, like baby kale, baby spinach, or chard because the leftovers will hold up well instead of turning into lettuce soup.
greens from a hefty salad mix
walnuts, toasted if you care
If you are toasting the walnuts you can just stir them in a pan set over a medium high flame. Don't walk away! When they turn just a little bit golden and extra fragrant, turn off the flame and pour them into another container. If you leave them in the pan they may burn.
If you need to seed your pomegranate, just quarter it and rip it apart underwater in a bowl. The seeds will sink to the bottom of the bowl and everything else will float. Pour off the top of the water with all the floating bits that look like styrofoam, and then strain the seeds. This is the easiest method I have found.
Plate the greens and pile on the cheese, walnuts, and pomegranates to taste. Drizzle healthy amounts of olive oil and balsamic vinegar over the whole thing. Season to taste with salt and pepper.
This is the perfect fall soup. A lot of butternut squash soups are disturbingly sweet, but this one manages to stay firmly entrenched in the savory world where it belongs. I tried this originally as part of a collection of Palestinian recipes from Saveur Magazine last year and I've made it many times since then. The original recipe used carrots and celery, but the bell pepper and tomato tasted just as good and I honestly couldn't taste a big difference. So use whatever you have.
2-3 Tablespoons olive oil
1 onion, minced
4 cloves garlic
2-3 cups of mixed vegetables like carrot, celery, bell pepper, tomato, or zucchini cut into dice
1 teaspoon ground cumin
1/4-1/2 teaspoon red pepper flakes
1/2 butternut squash peeled and cubed
1 cup red lentils
6 cups chicken stock
salt and pepper
paprika and parsley to garnish
In a soup pot over a medium high flame, heat a few tablespoons of oil and use it to sauté the onion and garlic. When the onion looks soft, add in the other mixed vegetables and a little bit of salt. Continue to fry until the vegetables look soft. Add in the cumin and red pepper flakes and stir. Now pour in the lentils and the chicken stock. Bring it to a boil and then simmer until the squash and lentils are completely soft, maybe 20 minutes or so. Season it to taste with salt and pepper, and when the soup has cooled off blend it either in a processor or with an immersion blender. Garnish it if you like with a drizzle of olive oil, a sprinkle of paprika, and some chopped parsley. Serve it with the lemon wedges on the side.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!